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–+ servings

Easy Creamy Tuscan Shrimp and Scallops

Kim
Easy restaurant-style meal with a creamy sauce with parmesan, sundried tomatoes, and fresh spinach served over pasta or for a Keto version serve over cauliflower rice.
4.60 from 5 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course MAIN DISH
Cuisine Italian
Servings 4 people
Calories 1843 kcal

Equipment

Ingredients
  

SCALLOPS

  • 1 lb large scallops rinsed and pat dried
  • 2 tbsp of sundried tomato oil from the jar or 2 tbps butter if you prefer

SHRIMP

  • 1 lb raw jumbo shrimp shelled and deveined
  • 2 tbsp of butter
  • 1 clove of garlic

THE SAUCE

  • 2 tablespoons minced garlic
  • 1/2-1 cup sundried tomatoes drained and sliced thin
  • ¾ cup heavy cream
  • ½ chicken broth
  • 2 cups of baby spinach leaves
  • ½ cup fresh grated parmesan cheese
  • 1 tsp Italian herbs
  • 1 tsp parsley

OPTIONAL:

  • pasta cooked al dente
  • cauliflower rice

Instructions
 

For the Scallops:

  • Thaw scallops in a bowl of cold water for about 10-20 minutes.
  • Lay them on paper towels and thoroughly pat them dry with another paper towel to absorb all the liquid before searing.
  • Season with salt and pepper.
  • Heat a large pan on medium-high heat. Add 2 tbsps of the sun dried tomato oil to the pan.
  • Add scallops to the pan evenly and spaced out.
  • Cook for 2-3 minutes on one side until a golden crust forms on the bottom of the scallop, then flip and cook again for 2 minutes until crisp, lightly browned, and cooked through to opaque. Remove from pan and set aside.
    pan seared scallop recipe

For the Shrimp:

  • Add 2 tbsp butter and garlic to a medium heat pan.
  • Add shrimp and cook for 1-2 minutes, turning after a minute or so.
  • Remove from heat and set aside in a bowl. Do not overcook.

For the Sauce:

  • Using a large saucepan, 1 tbsp of the sun-dried tomato oil into the pan, add garlic, and saute on medium heat for 1 minute.
  • Add in the sun-dried tomatoes. Saute for 1-2 minutes.
  • Reduce heat to low-medium, add the heavy cream and chicken broth and bring to just a simmer, stirring occasionally. Season with Italian herbs then salt and pepper to taste.
  • Drop in the spinach leaves and allow them to wilt in the sauce.
    spinach cream sauce
  • Add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.
  • Add the shrimp and scallops to the pan, coat with creamy sauce, sprinkle with parsley, and serve over pasta, cauliflower rice, or zoodles.

Nutrition

Serving: 4gCalories: 1843kcalCarbohydrates: 70gProtein: 147gFat: 110gSaturated Fat: 65gPolyunsaturated Fat: 6gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 986mgSodium: 5561mgPotassium: 4034mgSugar: 26gCalcium: 1025mgIron: 11mg
Keyword creamy tuscan scallops, creamy tuscan shrimp and scallops, Italian scallops and shrimp, shrimp florentine
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